Instructions

Add all ingredients together, then put into a jar and close it. Let it sit at room temperature for several days, then taste. You can add more hot peppers and/or salt if you want it hotter or saltier, and let sit again. Refrigerate when satisfied with the flavor. It gets better with aging.

For a fun spin, add this to chopped or diced tomatoes and juices for a zippy, fresh Gazpacho soup. (Before putting in veggies, you can thin it to your preference with an immersion blender.)

Aftertaste

This recipe was my Nona's. She often would lay out a spread of bread, Bagna Cauda, cheeses and these pickled veggies. Hope you and your family enjoy them as we did, growing up.